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Method for improving hardening of texture of protein bars in storage process

A protein bar and texture technology, applied in the fields of application, food preparation, food science, etc., can solve the problem of hardening of protein bar texture that has not yet been improved, and achieve the effect of simple and safe improved formula, obvious improvement effect, and low cost

Inactive Publication Date: 2015-12-30
JIANGNAN UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] Currently, there is no effective way to improve the texture of protein bars that harden during storage

Method used

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  • Method for improving hardening of texture of protein bars in storage process
  • Method for improving hardening of texture of protein bars in storage process
  • Method for improving hardening of texture of protein bars in storage process

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0022] A method for improving the texture hardening of protein bars during storage by using xanthan gum, the technical scheme adopted is:

[0023] 1) Preparation of mixed gum system containing 0.2% xanthan gum

[0024] First, 0.02g of xanthan gum was dissolved in 1.25g of ultrapure water, then 2.5g of sorbitol and 1.75g ​​of glycerin were added for heating, stirring and dissolving to make a uniform colloidal mixture.

[0025] 2) Preparation of casein bar model system containing 0.2% xanthan gum

[0026] The formula of the protein bar model system is shown in Table 1.

[0027] In the present invention, the specific experimental steps are as follows: 5.52 g of mixed gum containing 0.2% xanthan gum and 4.5 g of casein powder were mixed and kneaded for 5 minutes to form a uniform dough. Finally, store the kneaded casein bars airtight to prevent water loss. After the sample to be tested was equilibrated at room temperature for 1 hour, samples were taken on days 0, 1, and 3.

[...

Embodiment 2

[0035] A method for improving the texture hardening of protein bars during storage by using xanthan gum, the technical scheme adopted is:

[0036] 1) Preparation of a mixed gum system containing 2% xanthan gum

[0037] First, 0.2g xanthan gum was dissolved in 1.25g ultrapure water, then 2.5g sorbitol and 1.75g ​​glycerin were added for heating, stirring and dissolving to make a uniform colloidal mixture.

[0038] 2) Preparation of casein bar model system containing 2% xanthan gum

[0039] The formula of the protein bar model system is shown in Table 1.

[0040] In the present invention, the specific experimental steps are as follows: 5.7 g of mixed gum containing 2% xanthan gum and 4.5 g of casein powder were mixed and kneaded for 5 minutes to form a uniform dough. Finally, store the kneaded casein bars airtight to prevent water loss. After the sample to be tested was equilibrated at room temperature for 1 hour, samples were taken on days 0, 1, and 3.

[0041] 3) Texture a...

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Abstract

The invention relates to a method for improving hardening of texture of protein bars in a storage process by using hydrophilic colloid. The technical scheme adopted by the invention comprises the following steps: firstly preparing a mixed system of xanthan gum and sodium caseinate protein bars, detecting the texture change of a protein bar system along with the extension of the storage time and observing the improvement effect of the hydrophilic colloid on the texture of the protein bars. The experimental result shows that the xanthan gum is capable of effectively reducing the hardness values of the protein bars in the storage process, thereby improving the edible quality of the high-protein products such as the protein bars; the shelf life of the product is prolonged. Therefore, due to the fact that the hydrophilic colloid is added and is used as an improver of high-protein foods, the effective solution manner is provided for the difficulty of improving the hardening of the texture of the protein bars in the storage process, thereby providing scientific basis for improving popularization and economic values of products of the high-protein foods.

Description

technical field [0001] The invention relates to a method for improving texture hardening of protein bars during storage, which is a method for improving texture hardening of protein bars by using a hydrophilic colloid. Background technique [0002] Since the protein content of protein bars can be as high as 30%-50%, the texture of protein bars hardens during storage due to molecular migration and phase separation in the system. This phenomenon not only seriously destroys the edible quality of protein bars but also affects the storage stability and shelf life of products, thereby limiting the development of products such as protein bars. [0003] Hydrocolloids usually refer to macromolecular substances that are soluble in water and can be fully hydrated under certain conditions to form viscous, slippery or jelly solutions. They are widely used in food, chemical and pharmaceutical fields. There are many kinds of hydrocolloids, some of them can be used as thickeners, gelling a...

Claims

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Application Information

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IPC IPC(8): A23L1/305A23L1/054A23L1/0532A23L1/0526
CPCA23V2002/00
Inventor 周鹏李娟巫雨婷
Owner JIANGNAN UNIV
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